Sunday, September 18, 2011

Purslane Salad & Eggplant Soup!

The Tomato, Cucumber, Purslane sald was very good! Tangy & spicy and fresh tasting. I don't love preparing the Purslane - lots of little leaves, need to wash it alot. but it was worth it.

I did use my new cookbooks!

From the vegan slow cooker i made this Eggplant casserole with CashewTofu Riccotta - i love making "cheesy" sauces with cashews & nutritional yeast, amazing results.  Also, i have never really cooked with eggplant before

My son wanted to cook this week - he loves to invent soup, and he was fascinated with the beautiful eggplants - so i told him that roasting it would be yummy, so we roasted it, and meanwhile made a soup of onion, celery, garlic, potato, thyme, basil, veg broth, added the eggplant and then blended it. it was amazingly good!

I also used limes in Lemony Lime Hummus from Blissful Bites, and cucumbers & lime and bell peppers (even though it wasn't in the recipe) in quinoa tabouli from the same book. No pics of those but both winners!

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